Vegetable Linguini

1. 1

   Combine Ricotta and Romano

2. 2

   Bring large stockpot of water to boil. Add salt, cauliflower, and broccoli. Cover and return to boil. Uncover & cook until vegetables are crisp and tender, about 7 minutes. Remove vegetables with slotted spoon, reserve liquid for cooking linguine.

3. 3

   Heat olive oil and garlic in large skillet. When garlic is slightly browned, stir in mushrooms, salt and red pepper and saute about 5 minutes. Stir in broccoli and cauliflower and continue cooling 10 minutes. If mixture becomes too dry, add some of reserved cooking liquid.

4. 4

   Bring cooking liquid to a rapid boil, adding water if needed. Add linguine, stirring with fork to prevent sticking and cook until al dente, about 10 to 12 minutes.

5. 5

   Toss linguine, vegetables, and cheese. Garnish with romano

* Per serving · 4 servings · Values may vary.